Nutrition per serving

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Ingredients

1 pack chipolata sausages

1 tbsp olive oil

8 bacon rashers

small punnet cherry tomatoes, about 250g

2 tsp wholegrain mustard

4 eggs

toast, to serve

Tip

Make it different
Make it veggie and use 8 vegetarian sausages
instead, and swap the bacon for
200g button mushrooms. Or to make a Spanish breakfast, swap the sausages for 250g
mini cooking chorizo sausages
and omit the mustard, then cook
as before. Sprinkle with chopped
coriander and eat with soft flour
tortillas.

Method

Heat oven to 220C/200C fan/gas 7.
Toss the sausages and oil in a
shallow roasting tin, then spread
out in an even layer. Drape bacon
rashers over the top and roast for
15-20 mins until both are starting
to brown and sizzle.

Move the bacon and sausages
around so everything browns
evenly. Scatter over the tomatoes
and blob the mustard onto the
sausages. Use a pair of tongs or a
spoon to create 4 gaps for the eggs,
then crack an egg into each gap.
Put the tin back in the oven for
5-8 mins or until the egg whites
are set and tomatoes softening.